Yield: 4 Servings
Measure | Ingredient |
---|---|
1 can | (16-oz) salmon; and liquid |
\N \N | Milk |
1 \N | Egg; beaten |
1½ cup | Soft bread crumbs |
2 teaspoons | Lemon juice |
1 teaspoon | Chopped onion |
¼ teaspoon | Salt |
⅛ teaspoon | Pepper |
Drain liquid from salmon and add enough milk to make ¾ cup. Flake salmon, removing bones and skin. Blend in rest of ingredients. Spoon lightly into greased 1-quart baking dish. Bake at 350 for 45 minutes. Serve with lemon wedges.
MRS PAUL GARNER (ALICE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .